Mexican Corn Off The Cob
19 Sep 2010
|Torn spinach leaves||4 Cup (64 tbs)|
|Fresh corn kernels||2 Cup (32 tbs) (About 4 Ears)|
|Diced red bell pepper||1 Cup (16 tbs)|
|Diced peeled jicama||1 Cup (16 tbs)|
|Diced red onion||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Crumbled goat cheese||1⁄4 Cup (4 tbs)|
Combine first 6 ingredients in a medium bowl.
Combine lemon juice, oil, salt, and ground red pepper in a small bowl; stir well with a whisk.
Pour over spinach mixture, tossing gently to coat.
Sprinkle with goat cheese.
Mexican Corn Off The Cob Recipe